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Today on my morning run I was thinking about how exciting it has been to see how much Veggie on a Penny has grown and the positive responses from all of you. I couldn’t help but think, though, of all of the things I still want to do with it to make it even better and all of the growth that I still want to see happen. That’s when an overwhelming realization came poignantly clear in my mind: it takes time. A simple truth, but one that I often need to be reminded of. Be patient, don’t rush it. It will all happen with time.
Then I thought about why I was even out running. Other than it being a beautiful fall day, I went running this morning to begin training for the half marathon I plan to run this spring. It’s still six months away, I know. But training takes time! Building strength and endurance takes effort, patience, persistence, and time.
I thought of so many other things that take time. Like becoming the nurse that I want to be. Like finishing my bachelor’s in nursing. That should probably be taking a little bit more of my time right now. Like building relationships with others. It all takes time.
Building my relationship with Ryan took time. And that’s when my thoughts came around to this beautiful little bowl of Thai curry. I wasn’t much into Thai food until I met Ryan. But that all changed once we got together, since Thai food might just be his favorite thing to eat on the planet. But for me to learn how to cook truly delicious Thai food took energy, effort, and time. It didn’t happen overnight. But it certainly has been worth the effort to learn, since now Ryan and I can revel in the simple pleasures of homemade Thai curry together.
Which reminds me of what Galatians 6:9 says, “And let us not be weary in doing good, for at the proper time we will reap a harvest if we do not give up.” What things matter most to you in life? What things would you like to accomplish? Are you giving them enough time? Am I giving the important things in my life enough time? If we stay persistent, we will find our reward in the end, and it will be well worth the effort.
- 1 19-oz. block of firm or extra-firm tofu*
- 2 Tbsp. soy sauce or Bragg’s liquid aminos
- 1 T. oil
- Spice to taste (cayenne powder or Sriracha sauce)
- 1 can full-fat coconut milk
- 3 medium-sized potatoes, peeled and chopped into 1/2-inch cubes
- 4 medium-sized carrots, peeled and sliced into rounds
- 1/3 C. green beans (opt.) (I used frozen ones.)
- 1 onion, peeled and coarsely chopped
- 2 Tbsp. soy sauce or Bragg’s liquid aminos
- 1/2 Tbsp. Thai Kitchen red curry paste**
- 2 tsp. curry powder***
- 1/2 tsp. salt
- 1/8 tsp. cumin (optional)
- 1/2 tsp. turmeric
- 1/2 Tbsp. cornstarch to thicken (opt.)
- Cayenne or Sriracha sauce to taste
- Dice the tofu into large cubes, approximately 1/2-inch square.
- Place the tofu in a medium-sized frying pan on the stove top on high heat.
- Add in the soy sauce, oil, and Sriracha sauce or cayenne.
- Fry on all sides until lightly browned. Remove from heat.
- Prep and chop all vegetables.
- Bring 2 cups of water to a boil in a large stock pot on the stove.
- Place potatoes in pot and allow to boil until not quite soft, about 5 minutes.
- Add in carrots and continue to boil another five minutes.
- During this five minutes, pour in the coconut milk and all of the seasonings, spices, and salt.
- Add in green beans and onions and continue to boil another 5 minutes.
- Add in the browned tofu and serve with rice.
- At this point, the curry is ready to eat. However, if it seems to be too liquid to you, shake the cornstarch together with 1 Tbsp. of water in a small container with a lid. Pour it into the curry and continue to boil for another 2 minutes.
- *As a treat, sometimes Ryan and I use a veggie meat called Chai-Pow-Yu instead of tofu.
- **If you don’t have this item, just add more of the other seasonings especially the curry powder.
- ***Just the generic brand found at most grocery stores.
- You can use other vegetables, too, if you prefer.
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